Creamy Italian Sausage Rigatoni
A comforting dish combining rich flavors and creamy texture, perfect for cozy dinners and gatherings.
Ingredients
Pasta and Sauce Base
- 12 oz Rigatoni pasta Cook according to package instructions until al dente.
- 1 lb Italian sausage Can use spicy sausage for heat.
- 2 cloves Garlic, minced
- 1 medium Onion, chopped
- 14.5 oz Canned diced tomatoes You can use fresh tomatoes if preferred.
- 1 cup Heavy cream Can substitute with half-and-half for a lighter version.
- 1/2 cup Parmesan cheese, grated For mixing into the dish and for topping.
- 1/4 cup Fresh basil, chopped Don't skip this for added brightness!
- 1 tsp Salt Adjust to taste.
- 1/2 tsp Pepper Adjust to taste.
Instructions
Preparation
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a bit of oil over medium heat. Add the minced garlic and chopped onions, cooking until softened.
Cooking
- Add the Italian sausage to the skillet, breaking it apart as it cooks until browned and fully cooked.
- Stir in the diced tomatoes and heavy cream, mixing well. Let the sauce simmer for a few minutes.
- Season with salt and pepper to taste.
- Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly.
Finishing Touches
- Remove from heat and stir in the grated parmesan cheese and chopped fresh basil.
- Serve hot and enjoy your creamy Italian sausage rigatoni!
Notes
You can top the dish with extra parmesan cheese and fresh basil for added flavor. This dish goes well with a side salad or garlic bread. For storage, keep leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat on the stove, adding a splash of cream or water if needed.